The trend of on-the-go food continues to gain momentum, showing no signs of diminishing. This increasing demand for shelf-stable and ready-to-eat options has compelled manufacturers, restaurants, and grocery retailers to create competitive offerings. Additionally, there is a rising need for ingredients that can preserve the appearance and texture of these products. Alongside the demand for convenience, consumers are also seeking healthier food choices. Often, “healthier” translates to options with reduced sugar and fat content, while increasing protein levels and featuring easily recognizable ingredients. To satisfy these requirements in a shelf-stable context, many companies are turning to ingredients that replicate the natural texture of foods. Jorgen Kokke, the North American president of Ingredion, previously noted a 91% increase in on-pack texture claims over the last five years.
Texturizers are crucial for food manufacturers, making up approximately 25% of the entire food ingredients market, valued at around $40 billion. Recognizing the growth potential, Ingredion acquired Sun Flour Industry Co. in 2016, a rice starch and flour company based in Thailand, and TIC Gums, a texturizer and gum manufacturer, for $400 million. Three years later, they continue to expand their product lineup with the addition of Pre-Hydrated Gum Arabic Spray Dry Powder, TIC Gum Arabic FT Powder, Ticalose CMC 400 Granular Powder, and TIC Tara Gum 100.
Despite their scientific advancements, consumers may be hesitant about the inclusion of single hydrocolloid texturizers in their food products. For example, Whole Foods restricts the use of certain texturizers in the products it stocks due to concerns regarding artificial ingredients. This presents a challenge for Ingredion, as they may find it difficult to persuade some consumers to accept their engineered texturizers as substitutes for less desirable ingredients like sugar and fat. Although items such as gum acacia are natural with straightforward names, they originate from sources that consumers typically do not associate with food consumption.
For companies reformulating beloved products or launching new brands with a health-conscious image, selecting a texturizer could be an ideal solution to compensate for less appealing ingredients. In this context, the choice between calcium citrate and calcium carbonate as a texturizing agent may arise, as each offers distinct benefits. As the market continues to evolve, the incorporation of both calcium citrate and calcium carbonate will likely play a significant role in meeting consumer expectations for healthier, convenient food options.